central food technological research institute (cftri), mysore dr. raghavarao, b.tech., phd, fie...

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Central Food Technological Research Institute (CFTRI), Mysore Dr. Raghavarao, B.Tech., PhD, FIE Chief Scientist, Dept. of Food Engineering CFTRI, Mysore Industry-Academia-Research/ Government Interface (IARGI) A FICCI-MFPI Initiative

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Page 1: Central Food Technological Research Institute (CFTRI), Mysore Dr. Raghavarao, B.Tech., PhD, FIE Chief Scientist, Dept. of Food Engineering CFTRI, Mysore

Central Food Technological Research Institute (CFTRI), Mysore

Dr. Raghavarao, B.Tech., PhD, FIEChief Scientist, Dept. of Food EngineeringCFTRI, Mysore

Industry-Academia-Research/Government Interface (IARGI)

A FICCI-MFPI Initiative

Page 2: Central Food Technological Research Institute (CFTRI), Mysore Dr. Raghavarao, B.Tech., PhD, FIE Chief Scientist, Dept. of Food Engineering CFTRI, Mysore

Preamble

• Public-Private Partnerships gaining importance.

Eg : Industry-Academia-Research/Government Interface (IARGI)

• One way for industries to enhance their technological innovation capabilities and develop new applications is to collaborate with universities and public knowledge institutes.

• Intended for longer-term basic research (LTBR) by academics in close contact with industrial researchers in areas with a good potential for innovation and challenging scientific questions.

Page 3: Central Food Technological Research Institute (CFTRI), Mysore Dr. Raghavarao, B.Tech., PhD, FIE Chief Scientist, Dept. of Food Engineering CFTRI, Mysore

Contd…..

• Industrial partner and FICCI/MFPI/CSIR together finance an IARGI.

• IARGI provides an insight into how fundamental science can add to innovation, and, ultimately, commercialization in industries/firms.

• IARGI is developed, managed, and executed by CSIR/MFPI and could provide a tool to help shape the (open) innovation process from a basic science perspective.

Page 4: Central Food Technological Research Institute (CFTRI), Mysore Dr. Raghavarao, B.Tech., PhD, FIE Chief Scientist, Dept. of Food Engineering CFTRI, Mysore

• In moving frontiers of knowledge, universities are important contributors to technological innovation, thru basic/applied research.

• Generic links b/w universities & industry like graduate recruitment, scientific publications or patents add to innovation capacity of companies.

• However, organized relationship, such as IARGI, for contract research, consultancy etc. play an important role in driving the innovation processes.

• IARGIs also realized by establishing a research lab at/near academic premises, for more collaborative research and longer-term relationships. (Eg : Godrej R & D Center at ICT).

• Every IARGI is a research program, consisting of multiple projects and different in that within a PPP, a company can be connected to several univ’s distributed in a regional network (in contrast to global distribution).

• FICCI/MFPI/CSIR serve as link b/w universities and companies.

Contd…..

Page 5: Central Food Technological Research Institute (CFTRI), Mysore Dr. Raghavarao, B.Tech., PhD, FIE Chief Scientist, Dept. of Food Engineering CFTRI, Mysore

Aims & Objectives of IARGI

• Generated knowledge should find its way more efficiently & effectively to existing industries and entrepreneurs.

• MFPI/CSIR along with FICCI support commercialization and entrepreneurship.

• IARGI is intended for LTBR by MFPI/CSIR scientists in close contact with industrial & academic researchers in areas with a good potential for innovation, challenging scientific questions.

• In other words, joint research that might yield groundbreaking innovations.

Page 6: Central Food Technological Research Institute (CFTRI), Mysore Dr. Raghavarao, B.Tech., PhD, FIE Chief Scientist, Dept. of Food Engineering CFTRI, Mysore

Contd….

• To contribute more visibly to a knowledge based economy without compromising high scientific standards.

• Scientific quality is ultimate determinant for project funding. Industries “buy” their access to knowledge generated from program & also get access to MFPI/CSIR network.

• An IARGI can be “open/closed” type. In a closed program, all projects are already defined & research consortium is established when application is submitted.

• In open program, a program proposal is written after which a call for research project proposals is organized.

Page 7: Central Food Technological Research Institute (CFTRI), Mysore Dr. Raghavarao, B.Tech., PhD, FIE Chief Scientist, Dept. of Food Engineering CFTRI, Mysore

Advent of Open Innovation & Need for IARGI

• Deconcentration in “corporate research” is accompanied by decline in in-house fundamental research.

• Instead of keeping all knowledge internal and secret, industries now link to external sources of knowledge.

• This is partly brought about by increasing complexity of technological developments.

• Industrial innovation is increasingly dependent on R&D outsourcing and ability to participate in strategic alliances, especially for large companies.

Page 8: Central Food Technological Research Institute (CFTRI), Mysore Dr. Raghavarao, B.Tech., PhD, FIE Chief Scientist, Dept. of Food Engineering CFTRI, Mysore

• In Open innovation paradigm, R&D is treated as an open system.

• With this devpmt., role of MFPI/CSIR in R&D ecosystem has changed & IARGI is a response to need of industries for fundamental knowledge & new ideas.

Contd….

Page 9: Central Food Technological Research Institute (CFTRI), Mysore Dr. Raghavarao, B.Tech., PhD, FIE Chief Scientist, Dept. of Food Engineering CFTRI, Mysore

Structure of IARGI

• Corporate R&D labs should act more like science parks & incubators & seek strategic alliances.

(Eg: A firm hired a pilot plant for carbon fibers at NAL, Bangalore).

• In-cash contribution from industry - at least 50% of the total research project costs.

• Minimum feasible size of an IARGI ~ Rs 50 lacs (1 Post-doc, 2 Ph.Ds or PAs; chemicals, travel, conferences/workshops, 3 yrs).

• Award of programs on the basis of peer review assessment and FICCI/MFPI/CSIR committee.

Page 10: Central Food Technological Research Institute (CFTRI), Mysore Dr. Raghavarao, B.Tech., PhD, FIE Chief Scientist, Dept. of Food Engineering CFTRI, Mysore

Design of IARGI Program

• Fundamental research by MFPI/CSIR personnel in close cooperation with researchers from one or more industries.

• Partners jointly formulate the research objectives.

• Industries finance at least half of the program budget in cash.

• Each program budget amounts to at least Rs. 50 lacs.

• Every program proposal is to be assessed for its scientific quality by independent referees.

• Agreements are made about the intellectual property rights & disclosure of information.

Six Basic Conditions

Page 11: Central Food Technological Research Institute (CFTRI), Mysore Dr. Raghavarao, B.Tech., PhD, FIE Chief Scientist, Dept. of Food Engineering CFTRI, Mysore

Execution of an IARGI Program

• A formal reporting scheme consisting of progress meetings with all partners, progress reports, & exchange of researchers.

• Mirror projects & project leaders at company; every project has a contact person at company that is available for discussions, inventions, & access to infrastructure.

• This person also takes care of in-company embedding of the knowledge.

• Education of IARGI researchers through trainings.

• Informal meetings are a relevant aspect of knowledge transfer

Page 12: Central Food Technological Research Institute (CFTRI), Mysore Dr. Raghavarao, B.Tech., PhD, FIE Chief Scientist, Dept. of Food Engineering CFTRI, Mysore

Experiences Elsewhere

• PPP had gained in popularity among researchers from academia, industry, research agencies & other stakeholders.

• How to measure if your program is successful?

– For FICCI/CSIR/MFPI, an IARGI is successful if it results in scientific publications, in human capital (trained PhDs & Post-docs), and if the firms acquired relevant new knowledge that facilitated their innovations (patents etc.)

– Cash contribution from industry increased, hence may be concluded that PPP is a successful instrument

Page 13: Central Food Technological Research Institute (CFTRI), Mysore Dr. Raghavarao, B.Tech., PhD, FIE Chief Scientist, Dept. of Food Engineering CFTRI, Mysore

Who are the scientists involved in IARGI?

• We can see that

– scientists who are most successful in obtaining basic research grants, are also most successful in an IARGI

– Most researchers prefer a traditional academic publishing career over a career that is open to producing commercial outputs.

– scientific excellence is significantly associated with the generation of successful commercial outputs.

• IARGI “utilizes” what comes naturally to basic researchers, w/o expecting them to become all application-driven scientists or entrepreneurs.

• However, awareness by the researchers for the application perspective is desired to facilitate communication.

Page 14: Central Food Technological Research Institute (CFTRI), Mysore Dr. Raghavarao, B.Tech., PhD, FIE Chief Scientist, Dept. of Food Engineering CFTRI, Mysore

Knowledge Transfer

• Realized through publications & invention disclosures, tacit knowledge thru formal meetings & reports, exchange of students in laboratories, and informal bilateral contacts.

• we can distinguish three kinds of relationships b/w industry & academia that drive innovation process:

– Technology transfer mechanisms, human mobility & inter-organizational relationships.

– Establishing mirror projects & project leaders at company as contact persons for academic researchers.

– Problem-solving sessions & scientific cases with realistic data from companies.

– A stay of PhD students & post-docs for longer period (months) at a company to apply knowledge

Page 15: Central Food Technological Research Institute (CFTRI), Mysore Dr. Raghavarao, B.Tech., PhD, FIE Chief Scientist, Dept. of Food Engineering CFTRI, Mysore

Mechanisms to meet expectations of both parties on outcome of IARGI

• Industry is involved in writing of program proposal (closed or open IARGI) to fix main lines of research.

• Agreements about goals, confidentiality are discussed during first meetings to build confidence/trust among participants.

• Awareness among researchers about objectives & significance of IPR protection to understand a company’s strategy.

• IPR to companies & make revenues thereof available to inventors for research purposes.

Page 16: Central Food Technological Research Institute (CFTRI), Mysore Dr. Raghavarao, B.Tech., PhD, FIE Chief Scientist, Dept. of Food Engineering CFTRI, Mysore

Experiences from Industrial Partners

• Biggest asset of IARGI is contact that occurs b/w experts from different perspectives, all working on same problem.

• Real exchange of knowledge does not occur via reports & books but via people.

• PhD students do not remain in their own laboratories but undertake internships at participating companies.

• Senior scientists (contact persons) from industry, spend a day once in two weeks in laboratory of their scientific partner.

• Secret of ARIP lies in one-stop shopping that gives industry to have access to entire research community of a given broad area.

Page 17: Central Food Technological Research Institute (CFTRI), Mysore Dr. Raghavarao, B.Tech., PhD, FIE Chief Scientist, Dept. of Food Engineering CFTRI, Mysore

Experiences from Academics

• Academic community was somewhat skeptical at start of IARGI in the beginning.

• Researchers feared a potential loss of academic freedom and less budget for free basic research.

• Once researchers are involved in an IARGI, several other benefits appear

– Extension of network & potential for new relations, collaborations, & funding– Access gained to new infrastructure & expertise.– Access to realistic data for their models– Feeling for issues at stake in companies, understanding of their strategies,&

awareness for patent opportunities– Training of young researchers in an industrial environment– Motivating connection b/w fundamental research & use of this knowledge by

industry.

• Researchers get inspired to convert their fundamental research results into industrial practice.

Page 18: Central Food Technological Research Institute (CFTRI), Mysore Dr. Raghavarao, B.Tech., PhD, FIE Chief Scientist, Dept. of Food Engineering CFTRI, Mysore

Conclusions

• Universities & Research Institutes are important source of knowledge & human capital.

• As such, they have a stake in the innovation process.

• Ultimately their scientific breakthroughs often are basis of new technology related products.

• With many firms embracing open innovation, they increasingly rely on inter-organizational relationships like PPP collaborations as tool to enhance their innovation capacity.

Page 19: Central Food Technological Research Institute (CFTRI), Mysore Dr. Raghavarao, B.Tech., PhD, FIE Chief Scientist, Dept. of Food Engineering CFTRI, Mysore

Contd…..

• At fundamental level, Public research organization & Academic institution can contribute to innovation process w/o compromising their core acitivity of research and teaching, respectively.

• If scientific excellence is pursued success will follow automatically.

• Thus an IARGI Program (particularly MNCs with R&D laboratories & Univs) can contribute more visibly to knowledge-based economy.

Page 20: Central Food Technological Research Institute (CFTRI), Mysore Dr. Raghavarao, B.Tech., PhD, FIE Chief Scientist, Dept. of Food Engineering CFTRI, Mysore

Thank you for kind attention

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